Edgar Allan Poe Meatza
A Greek-style veggie pizza with a chicken crust.
Equipment
- Parchment paper
Ingredients
For the Roasted Garlic
- 1 head garlic
- 1 tsp olive oil
For the Pizza
- 1 lb. ground chicken breast
- 1 large egg
- 1/2 cup grated parmesan cheese
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp garlic powder
- ground pepper to taste
- 1 tbsp olive oil
- 4 ounces Italian blend shredded cheese
- 12 kalamata olives halved
- 1.5 ounces crumbled goat cheese
- 1/4 cup chopped fresh parsley
- 1/2 medium tomato chopped, about 1/3 cup total
Instructions
For the Roasted Garlic
- Preheat oven to 400 degrees.
- Remove the papery outer skin from a head of garlic and cut 1/4 to 1/2 inch from the tapered end, exposing all the cloves. Put the garlic, cut side up, on a square of aluminum foil, and drizzle with the olive oil. Seal the garlic in the foil and bake for 40 minutes. Remove and let cool.
For the Meatza
- Mix together the chicken, egg, parmesan, salt, pepper, oregano, and garlic powder in a medium bowl.
- Cover a pizza pan or sheet pan with parchment paper. Place the chicken mixture in the center of the paper and pat into a 10 to 12-inch diameter circle. It will be about 1/4 thick. When you remove the garlic from the oven, put the crust in to bake for 20 minutes.
- Chop the tomato and parsley and halve the olives and set them aside. Once the garlic has cooled, squeeze the cloves into a small bowl or ramekin.
- When the crust is finished, take it out and drizzle it with the olive oil. Top the pizza with the Italian cheese blend, then the olives and garlic, and finally the goat cheese. Put back in the oven for 10 minutes. Remove, top with the tomatoes and parsley, and serve immediately. If you won't be eating it all, save some tomatoes and parsley to top the pizza with after you reheat it.
- Macros per serving (1/4 of the pizza): 396 calories, 7 grams net carbs, 40 grams protein, 21 grams fat.